Clam Chowder

Ingredients

• A quarter of a pound of lean bacon
• one large onion
• one large potato
• one-half can of tomatoes
• one quart boiling water
• one can of shredded clams
• butter size of egg
• one heaping tablespoon of flour
• one-half can condensed cream

Method

1. 1

   Fry bacon until light brown.

2. 2

   Fry onion and potato slices.

3. 3

   Add tomatoes and boil until cooked.

4. 4

   Add boiling water, clams, and butter.

5. 5

   Stir flour smooth with water, add it, and boil slowly for five minutes.

6. 6

   Season with salt and pepper.

7. 7

   Add cream before serving.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 38. The excerpt below is the record exactly as published.

one quart boil- ing water, salt, pepper, cloves and onion cut fine. Cook for five minutes. Serve with roasted crackers. 24 COOKING AND OTHER RECIPES. NO. 102. BEEF SOUP. Mrs. I. Henry John- son. Whittier, Cal. — Select a small shin of beef, crack the bone in small pieces and place in kettle with five quarts cold water; let boil two hours, then season with tablespoon salt and one teaspoon pepper; boil an hour longer; then add to it one carrot, two turnips, two tablespoons rice, one small head celery, 'one small onion; the vegetables to be minced into small pieces like dice, or put through a meat chopper. Afte these ingredients have boiled one-quarter hour add two small potatoes cut up fine. Let boil one-half hour longer and serve very hot. Should any be left add hot water to bring to boiling point and serve hot. NO. 103. CHILEAN WINE SOUP. Albert Lawrence, VaLejo, Cal.— Take a quantity of go?d grape wine (not made in a drug store,) boil it and thicken with tapioca, sago, pearl barley, rice or flour; ' flavor with cinnamon, nutmeg, or anything else to suit the taste, or serve without flavor. NO. 104. CLAM BROTH. Mrs. Ira R. Dea- con, 503 W. Twenty-seventh street.— Especially recommended by doctors on account of the amount of albumen the clam contains, thus rendering the broth very nutritious. Take best quality of Long Island clams, cut by hand in small pieces, and cook thoroughly, in salted water. If ' large ones are used, one dozen to quart of water can be used, if small ones, one dozen to pint. Strain. S:me like milk added before taking it. NO. 105. CLAM CHOWDER. Mrs. H. E. Brook, Los Angeles. — A quarter of a pound of lean bacon, cut in cubes and fried to a light brown color, one large onion and one large potato, cut in slices and fried; one-half can of tomatoes, boil slowly until the onion and potato are thoroughly cooked. Then add one quart boi.h-g water, one can of shredded clams and butter size of egg. When it boils, stir one heaping tablespoon of flour smooth with a little water, add it and boil slowly for five minutes. Season with salt and pepper to- taste. Take from fire and add one-half can condensed cream

Cook this with the app: pantry check, scaling, and the assistant.